This is unlike any milk oolong that I have ever had before. The dry leaf smells heavily of butter and toffee and is very pleasant! I brewed it gongfu style, 1 tsp in a 120mL gaiwan at 195F initially for 15 seconds and then adding 10-20 seconds with each subsequent steep. The wet leaf’s butter and toffee scent is more subtle and vegetal notes are more prominent. The tea itself tastes buttery smooth with just a hint of coconut at the end. I was hoping to develop more flavors with subsequent steepings but maybe my tea palette isn’t well-developed yet. Regardless, this is a wonderful tea!
Flavors: Butter, Coconut, Smooth, Vegetal
Preparation
195 °F / 90 °C
0 min, 15 sec
1 tsp
8 OZ / 236 ML
